Chilaquiles Recipe
Mexican-style Migas is a hearty and flavorful dish made with crispy corn tortillas, onions, scrambled eggs, and a spicy tomato sauce. Topped with melted Monterey Jack cheese, it's a comforting meal perfect for breakfast or brunch. The fried tortilla strips add a delightful crunch, while the rich sauce and gooey cheese make it irresistibly satisfying.
Equipment
- Large, heavy skillet
- Measuring cups and spoons
- Paper towel-lined plate
- Tongs or Slotted Spoon
- Mixing bowl (for eggs)
- Spatula or Wooden Spoon
- Plate for serving
Ingredients
- 2 cups oil for frying
- 30 6-inch corn tortillas, torn into strips
- ¼ cup chopped onion
- 6 large eggs lightly beaten
- 2 teaspoons salt
- 1 7.75 ounce can Mexican-style hot tomato sauce
- ½ cup water
- ½ cup shredded Monterey Jack cheese
Instructions
- Heat the oil: In a large, heavy skillet, heat oil to 350°F (175°C).
- Fry tortillas and onion: Add the torn tortilla strips and chopped onion to the skillet. Fry until crisp and golden brown, stirring frequently. Remove with a slotted spoon or tongs and place on a paper towel-lined plate to drain.
- Prepare the skillet: Drain most of the oil from the skillet, leaving just a thin layer to coat the pan.
- Cook the eggs: Place the skillet back on medium heat. Return the fried tortillas and onions to the skillet. Add the beaten eggs and season with salt. Stir frequently and cook until the eggs are set.
- Add tomato sauce and simmer: Stir in the Mexican-style tomato sauce and water. Reduce heat and let the mixture simmer until it thickens, about 10 minutes.
- Melt the cheese: Sprinkle the shredded Monterey Jack cheese on top. Continue cooking until the cheese is melted and the mixture is heated through.
- Serve: Remove from heat and serve hot.
- Enjoy this hearty and flavorful Mexican-style migas!
